Coffee: Production, Quality and Chemistry - Hardcover
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Languages:EnglishPublisher:Royal Society of ChemistryISBN-13:9781782620044ISBN-10:1782620044UPC:9781782620044Book Category:Technology & Engineering, Science, MedicalBook Subcategory:Food Science, History, Public HealthSize:9.20 x 6.50 x 2.10 inchesWeight:3.1019Product ID:SC0P3WB4GP
Coffee is one of the most popular drinks in the world but how does the chemistry influence the quality and what are the health advantages or disadvantages from consuming it? This book is unique in covering coffee production, quality, chemistry, and the health implications from its consumption in one volume. Written by an international collection of contributors in the field who concentrate on coffee research, it is aimed at advanced undergraduates, postgraduates and researchers. It provides an accessible reference to the current research in the field and information on the health aspects for nutritionists and other health professionals.
Languages:EnglishPublisher:Royal Society of ChemistryISBN-13:9781782620044ISBN-10:1782620044UPC:9781782620044Book Category:Technology & Engineering, Science, MedicalBook Subcategory:Food Science, History, Public HealthSize:9.20 x 6.50 x 2.10 inchesWeight:3.1019Product ID:SC0P3WB4GP
Publisher: Royal Society of Chemistry
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